What do you think of men in the restaurant industry?

I am in the restaurant industry myself, and I am currently working as a chef in a hotel. Let's talk about the disadvantages of the restaurant industry! 1：

I can't go home for the New Year, I can't accompany my parents and children, the boss rents a house, and during the New Year, I am alone in an empty house, firecrackers are ringing outside, a lonely person drinks and tears, there is no rest on holidays, friends and classmates are estranged, and when I rest, they are all at work. 2: High pressure, high mobility, frequent running around, so many years, the most stable time to do more than 3 years of unemployment, the worst time, went to see the boss provided by the environment is not good, packed up and went back.

3: There are too many occupational diseases, often do not eat on time, when eating, the guests say that there is something to catch the plane, the food is fast, the meal is finished in two minutes, stomach disease is the first major occupational disease of the chef, shoulder spondylitis, the second major disease of lumbar disc herniation. I advise young people not to choose to do the catering industry if they don't like cooking very much.

Catering is the most perfect type of business in my opinion, with a low capital threshold, stable cash flow, a gross profit margin of about 50%, and relying on technology and services to achieve value. The combination of so many points determines that the catering industry is an extremely labor-intensive industry, and it is very fair to get more according to your work.

Some people have been doing this line of work for a lifetime, and they will make a corner, with side dishes, and choose a master who does not rely on this line of work to make a living, but choose to be happy in this line. To put it simply, three days before the opening, he would run out of the kitchen and ask the guests how they felt, then the master would at least be picky about his work.

In short, enter this industry, be small but not big, and be fine but not more. When the boss understands the channel, taste, profit, and business model, it is fine. Pour cold water again: change money to get up early and be greedy all year round, business is this thing, and when the door is closed, the financial road will be cut off.

It's not easy, and it's hard money! Stir-fry the food to stand, as for washing vegetables, washing dishes and so on, it is more hard and grinding physical work.

So, most of the catering industry is teenagers and girls.

I met several masters, the youngest two are 25 years old, one has been making noodles for nine years, and the other has been cooking cold dishes for 7 years; The noodle maker is in his 30s, has been picking noodles for 20 years, and has traveled most of China.

I am a catering, this industry can only support the family and make some pocket money, including those small restaurant owners, large restaurant owners are not comparable to other industries.

It's normal, I don't know if this question looks down on the catering industry or the people who do the catering industry, everyone has the right to choose their own work, and what others do is someone else's business.

I think it's very good, my husband is in the catering industry, he is a chef, and he cooks good dishes, don't say it's the catering industry.

Engaged in uneducated jobs, earning little money, and having no way out, will just do it. Many peers have changed jobs, and this industry is highly mobile, and anyone can enter the industry, and it is difficult to get out of the industry.

I think there is no distinction between high and low in every industry, 360 lines are champions, as long as you do well and are willing to do it, it is a matter of time before you are promoted and raised.

If you are a waiter, as long as you are handsome and a lot of girls come to your restaurant to eat, you may get a commission.

After 20 years of experience in the traditional industry, I inadvertently transferred to the catering industry, only to find that there are many opportunities in this industry. So I'm looking forward to starting my own ......

It's normal, chefs in the catering industry are generally men, maybe men are more powerful, and they will turn the spoon! And the stir-fry is delicious!

I don't have any opinions, I think it's good, people are looking for jobs with their own skills, is there anything wrong with people making money with their own skills?

Most of the people who enter this industry have not read much, and can only do the hard and tiring catering industry.

It's good, the people take food as the sky.

Take a good look at yourself.

I don't think much of it, it's the same in every industry anyway. Just be yourself.

It's a little unproductive, maybe I'm biased, but I can't help it, that's how I see it.

The chef's skill is the key, the eight major cuisines must have famous chefs, I personally prefer Sichuan cuisine and Hunan cuisine, but it must be authentic...

Yes. The catering industry is a permanent industry and an industry that will never be unemployed. If you work in the catering industry, it is also very promising, chef is a high-paying profession, as long as you do well and have a good reputation, your prospects are broad and promising.

Precautions for making catering:

First of all, understand the local market, before starting a catering business, investors need to understand more than just the local catering market. And considering the pricing of decoration dishes, the decoration style only has clear ideas and clear markings. Investors can start a catering business quickly.

The location of the store should be good, and the location of the restaurant will directly affect the revenue of the store.

The business documents should also be complete, and it is necessary to catch old customers at the checkout, which will happen to many restaurant owners. It's that customers will bargain with you, so you should be obedient to them and give them a little discount so that they will come back to your store next time. Publicity and promotion, printing and distributing leaflets, and distributing stores throughout the process.

Dishes should be distinctive, only in this way can consumers create a sense of enjoying life. The price of the food should be reasonable, and the service is also a very particular detail, which is to carry out a long-term training for the waiter or the staff in the store. The speed of serving food and the hygiene of the restaurant require investors to arrange for someone to clean up the garbage in the store frequently.